Suwada Blog
180mm vs 210mm Gyuto: Which Size Should You Choose?
A 180 mm gyuto is compact and nimble; 210 mm gives more reach and is the more common all-purpose size. Choose by board space and ingredient size.
Read more
What Santoku Size Should You Choose?
Most santoku knives sit around 165–180 mm. Choose 165 mm for compact control and 180 mm for a little more reach without losing the santoku feel.
Read more
Which Japanese Knife Is Best for Fish?
The best Japanese knife for fish depends on the task: Gyuto or Santoku for general prep, Deba for whole fish, Yanagiba for sashimi and Sujihiki for versatile slicing.
Read more
Which Japanese Knife Is Best for Meat?
For most boneless meat prep, Gyuto is the most versatile choice. Sujihiki is better for long slices, Petty for detail work and Honesuki-style knives for poultry joints.
Read more
What Size Japanese Knife Do You Need?
Choose Japanese knife length by task, cutting-board space and control. Compare common Petty, Santoku and Gyuto sizes for home cooking.
Read more
Japanese Knife Blade Thickness Explained
Blade thickness is more than the spine measurement. Thickness behind the edge, taper and grind strongly affect cutting resistance, food release and durability.
Read more
How Do You Flatten a Whetstone?
A dished whetstone changes your sharpening geometry. Flatten it with a suitable flattening plate, dressing stone or waterproof abrasive on a truly flat surface.
Read more
Should You Soak a Whetstone?
Some whetstones need soaking; others need only water on the surface. Always identify the stone first instead of assuming every water stone should be submerged.
Read more
Do Japanese Knives Need a Honing Rod?
Many hard Japanese knives do not need a conventional grooved steel honing rod. Learn when ceramic rods, stropping or whetstones make more sense and why light pressure matters.
Read more
What Is a Burr in Knife Sharpening?
A burr is a thin wire-like lip of metal that forms at the edge during sharpening. It helps confirm that you have reached the apex, but it must be removed.
Read more
Japanese Knife Edge Angles: 10°, 15° or 20°?
There is no single correct angle for every Japanese knife. For double-bevel knives, 10–20° per side is a broad reference; the original geometry matters more than forcing one number.
Read more
Why Does My Japanese Knife Get Dull So Fast?
A Japanese knife that dulls quickly may be hitting a hard board, carrying a weak burr, using an overly acute edge or being twisted in food. Steel is only one part of edge life.
Read more
